Protein Pancakes without Protein Powder

Stack of protein pancakes with dripping syrup and berries.

5 from 1 vote

Protein Pancakes without Protein Powder

These Protein Pancakes made without protein powder are the ideal healthy breakfast. Made with simple, whole-food ingredients like almond flour, Greek yogurt, and eggs, they’re naturally high in protein. Soft, slightly sweet, and perfectly golden, these pancakes rival any classic stack.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: pancakes

Calories: 206kcal

Author: Amanda McGillicuddy

Equipment

Mixing bowls
Whisk
Non-stick or cast iron skillet
Spatula

Ingredients

2.5 cup Blanched ultra fine almond flour 270 g
2 tablespoon Coconut sugar
1 teaspoon Baking powder gluten-free if needed
¾ teaspoon Sea salt
½ teaspoon Baking soda
4 Large eggs
½ cup Plain Greek yogurt any fat %, 115 g
½ cup Water
¼ cup Avocado oil
1 teaspoon Vanilla extract

US Customary - Metric

Instructions

In a large mixing bowl, stir together all dry ingredients (almond flour, coconut sugar, baking powder, sea salt, and baking soda) until evenly combined and lump-free.
In a separate bowl, whisk together the wet ingredients (eggs, yogurt, water, avocado oil, and vanilla extract) until smooth.
Add the dry ingredients to the wet ingredients and stir until fully incorporated. Avoid over-mixing.
Lightly oil a nonstick skillet and heat over medium. Scoop ¼ cup of batter into the pan. If it’s thick, gently spread it to ¼ inch thick. Cook until bubbles form and edges are set.
Flip and cook the other side. Repeat with remaining batter, reducing the heat as needed to avoid burning. Serve immediately with your favorite toppings.

Notes

- Make sure the skillet is hot before starting.

- Using a 2-ounce scoop with a trigger release to scoop the batter makes for easy and even measuring.

- If the batter is thick and does not spread out on the pan, you can use the back of your scoop to flatten the batter out to about ¼-inch thickness. If the pancake is too thick the center will not cook as quickly as the exterior.

- The pancake batter should bubble and the edges should be firm before flipping to ensure a clean flip.

- You will want to reduce the heat after the first pancake, and then continue to reduce the heat as you notice the pancakes becoming darker. This will prevent them from burning.

Storage: Simply place in an airtight container or resealable bag once fully cooled and store in the fridge for up to 4 days.

Nutrition